Keto Crepes
Keto Crepes, easily made, can be sweet or savory, breakfast, or dinner.
Servings: 6 crepes
Calories: 160kcal
Equipment
- 1 crepe pan
Ingredients
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 4 eggs
- 1/2 cup almond milk
- 4 tablespoon sour cream
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla for Sweet Crepes
- 2 tablespoon keto sweetener (erythritol, monk fruit) for Sweet Crepes
Instructions
- Mix almond flour, salt, xanthan gum, sweetener together. Set aside.
- Mix eggs, almond milk, sour cream, vanilla together in bender.
- Add dry mix. Mix until incorporated.
- Heat crepe pan (or non-stick pan frying pan) on medium low. Use an avocado spray or use a little oil and rub pan with paper towel so there is no pool of oil.
- For 8 inch use about 1/4 cup batter. Adjust for larger pan. Take pan off the heat to pour batter on, swirl around and then put pan back on heat.
- This will take about 3 to 5 minutes to cook in order to lift up and turn over without the crepe falling apart. The flipped side only takes about 10 seconds to cook. Remove to plate.
- Serve as you like. Refrigerate for up to 3 days and reheat to eat.
Nutrition
Serving: 16 | Calories: 160kcal | Carbohydrates: 3g | Protein: 6g | Fat: 14g | Fiber: 1g